Ingredients
4 tomatoes
500 g minced beef
4 tbsp. breadcrumbs
1 slice of white bread
1 shallot
1 garlic clove
1/2 bunch of parsley
Milk
Olive oil
Salt, pepper
Preparation
Preheat the oven to 180 ° C.
Wash the tomatoes and cut a thin slice off the top of each tomato. Scoop out the pulp without piercing the bottom and set aside. Dip the slice of white bread in milk and drain. Rinse the parsley, thin it out and chop it. Peel the shallot and garlic and chop them. Mix the ground beef with the bread, shallot, garlic and parsley. Season with salt and pepper.
Stuff the tomatoes with this stuffing and place them in a gratin dish. Drizzle olive oil over it and sprinkle with the breadcrumbs. Put the tomato-tops back on the tomatoes and cook for 30 minutes.
Serve with a fresh salad.